There’s nothing better than a warm bowl of traditional Prawn Laksa on these cold nights, try this super easy recipe!
for 4 servings
20 large green Australian prawns, body peeled, keeping tail and head intact
250g thin dried vermicelli noodles
2 tablespoons fried onion oil or vegetable oil
½ cup laksa paste
400ml can of coconut cream
1 ½ cups chicken stock
1 tablespoon fish sauce
200g snow peas, trimmed
1 cup snow pea shoots
Coriander leaves and fresh lime to serve
10 eschallots, peeled and thinly sliced on a mandolin
150ml vegetable oil
Cook rice noodles according to packet instructions. Drain and rinse under cold water. Set aside.
Heat a large pot or wok over medium-high heat. Add the oil and laksa paste and cook for 3 minutes or until fragrant and paste is sticking slightly to the base of the pot or wok.
Add coconut cream, stock and fish sauce. Bring to the boil and simmer for 10 minutes allowing flavours to develop. Add prawns and snow peas, cooking for 3-5 minutes or until just cooked through.
Divide noodles between bowls. Ladle over laksa. Top with pea shoots, herbs, fried shallots and fresh lime.
Place sliced eschallots and oil in a heavy-based frypan. Place pan over low heat and cook for 45 mins or until crispy. Strain eschallots and spread over a large tray lined with a paper towel